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Wednesday, October 13, 2010

When baby chiffon cakes meet Devon Cream

Devon Cream:

4 ounces (113 g or 1/2 cups)  mascarpone
1 cup (240 ml) heavy whipping cream
1 teaspoon pure vanilla extract
1 or 2 tablespoons granulated white sugar


Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate the cream until serving time.
Makes about 1 1/2 cups.
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